Barley Vegetable Soup
Warm, hearty, and brimming with wholesome goodness, this Barley Vegetable Soup is the ultimate comfort food for any season. Packed with nutrient-rich vegetables like carrots, zucchini, and green beans, and infused with the earthy flavors of thyme, oregano, and bay leaf, this soup offers a delightful balance of taste and nourishment. The addition of pearled barley provides a satisfying, chewy texture while adding a boost of fiber to your meal. Simmered in a rich vegetable broth, this one-pot wonder is easy to prepare and perfect for weeknight dinners or meal prep, as it serves six and reheats beautifully. Whether you're looking for a cozy plant-based lunch or a side to pair with crusty bread, this classic vegetable barley soup delivers warmth and flavor in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 2 medium (diced) carrots
- 2 medium (diced) celery stalks
- 3 cloves (minced) garlic
- 8 cups vegetable broth
- 0.75 cups pearled barley
- 1 14-ounce can diced tomatoes
- 1 medium (diced) zucchini
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 1 cup frozen green beans
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the carrots, celery, and minced garlic, cooking for another 2-3 minutes until fragrant.
Pour in the vegetable broth and add the pearled barley. Bring to a boil.
Reduce the heat to low, cover partially, and simmer for 20 minutes.
Add the canned diced tomatoes (with their juice), zucchini, thyme, oregano, and bay leaf. Stir to combine.
Simmer for an additional 15 minutes, or until the barley is tender.
Add the frozen green beans and simmer for 5 minutes.
Remove the bay leaf and stir in the chopped parsley. Season with salt and black pepper to taste.
Serve hot, garnished with additional fresh parsley, if desired.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9818 mg | 427% | |
| Total Carbohydrate | 312.2 g | 114% | |
| Dietary Fiber | 73.9 g | 264% | |
| Total Sugars | 75.1 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 7148 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
